Fletcher's Wiener Schnitzel with fried potatoes

Ingredients for 4 servings:

• 4 veal escalopes (200g each) from the topside
• 800 g potato(s), waxy
• 1 pack of clarified butter
• 150 g dried meat (streaky bacon)
• 3 tbsp butter, cold
• 2 tbsp sunflower oil
• 3 eggs (size M)
• 250 g breadcrumbs
• 5 tbsp flour
• 100 ml whipped cream, sweet
• 5 shallots
• 1 clove(s) garlic
• 1 lemon(s), untreated (for garnish)
• 1 bunch of flat-leaf parsley
• 1 bunch of chives
• 1 tbsp paprika powder, sweet
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the potatoes thoroughly and steam them in a steamer or similar device (with the skin on) with the lid closed for about 25 minutes until soft. Allow to cool completely. Peel the potatoes, cut them into slices about five millimeters thick, and set them aside. Rinse half a bunch of parsley and shake dry. Pluck the leaves from the stalks and finely chop them. Rinse and trim the chives, also half of them, and cut them into fine rolls (the remaining parsley and chives are not needed for this recipe). Peel the shallots and garlic and finely dice them. Then finely dice the dried meat. Brush two pieces of cling film with a tablespoon of oil. Carefully pound the veal escalopes, one after the other, between the two sheets of cling film using a spatula until they are very thin, about three to five millimeters thick. Season the veal escalopes on both sides with salt, pepper, and paprika. Coat the meat in the flour, pressing it down lightly, and carefully pat off any excess flour with your hands. Whisk the cream until semi-stiff. Whisk the eggs and cream thoroughly with a fork in a deep plate or shallow, oblong dish. Dip the mottled escalopes in the beaten egg and let it drain well. Then coat the meat in the breadcrumbs and press down firmly. Heat approximately 200g of clarified butter in a deep frying pan to 160 to 170°C. Fry the escalopes swimming in the hot clarified butter. To ensure the coating is light and wavy, gently swirl the pan or pour the hot fat over the meat. Once the underside is golden brown, turn the escalopes over and continue cooking on the other side in the same way. Drain the golden-brown schnitzels on kitchen paper (Zewa or similar) and keep warm in an oven preheated to approximately 100°C. Heat the remaining clarified butter in a non-stick pan and fry the potato slices until golden brown. Add the bacon cubes and brown, tossing the pan regularly. When the bacon is golden brown, add the shallots and garlic and fry for two to three minutes. Add the cold butter to the pan and toss to coat the fried potatoes. Season generously with salt and pepper and toss in the chopped parsley and chives. Finally, wash and slice the lemon. Garnish the schnitzels with a few parsley leaves (4-5) and four lemon slices, arrange on plates with the fried potatoes, and serve. Tip: Cook the fried potatoes at the same time as cooking the meat so the breading stays nice and crispy. Note: The schnitzels should not be put through a steak cutter at the butcher’s. This breaks down the fibers and can cause the meat to dry out or become tough more quickly. This should never be done with any steak.